This recipe for no-churn homemade chocolate ice cream is a chocoholic’s delight that’s made with a handful of ingredients and ready in 8 hours or less.
How to Make No-Churn Homemade Chocolate Ice Cream
Okay, I admit it I’m a chocoholic, but so would you be if you tried my Homemade Chocolate Ice Cream. It is so rich and airy and you won’t believe how delicious it tastes. But don’t underestimate its lure–because you, too, will join me in this addiction.
The secret to this recipe’s success is Belgium cocoa powder. Its dark roasted flavor can’t be beat.
Another ingredient you mustn’t short change yourself is pure vanilla extract. You can buy a good version or make it yourself. Either way, the vanilla will draw out the flavors of the cocoa.
RELATED: Homemade Pure Vanilla Extract
Then, it’s time to put the rest ingredients together. In a medium-size bowl, add whipping cream, some sugar and whole milk. Mix everything together using a stand mixer until thickened.
Time to chill. Just like my Homemade Vanilla Ice Cream recipe this recipe is no-churn. All you have to do is cover tightly with a cover or plastic wrap, then place the bowl in your freezer for about 4-8 hours–more if possible.
Once set, the ice cream is ready to eat. Serve it up in your favorite ice cream bowl. And, then add one more layer of chocolatey goodness by topping your chocolate ice cream with chocolate syrup or grated chocolate wisps.
For more fabulous chocolate recipes be sure to check out my Pinterest Board: Dessert Recipes from Wisconsin Homemaker.
No-Churn Homemade Chocolate Ice Cream
- 1 tbsp Belgium cocoa powder
- 1 tbsp vanilla extract
- 1 cup whipping cream
- 1/3 cup granulated sugar
- 1/4 cup whole milk (do not substitute)
- In a medium size mixing bowl, add all of the ingredients. Mix well until thickened.
- Place in a metal bowl and cover tightly with plastic wrap.
- Put in freezer.
- Freeze for 4-6 hours minimally–better if 8 hours or until firm.
- Serve and Enjoy!